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Soupe à l'oseille
Sorrel and potato soup
Soupe à l'oseille: French sharp sorrel and potato soup enriched with egg yolk
Soupe à l'oseille is an old country soup made in French homes in spring and early summer, when sorrel grows back in the vegetable garden, and served at supper with bread. The lemony leaves melt in butter into a khaki purée, then simmer with potatoes and are finished with an egg yolk and cream, which softens the sharpness into a silky, tangy soup. The common mistake is letting the soup boil after adding the yolk, which scrambles it. Chef's tip: cut the sorrel into ribbons and melt it in butter first; it collapses in a minute and releases all its flavour.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 oz butter
- 1 onionchopped
- 5 ½ oz sorrel leavesstalks removed, shredded
- 1 ⅛ lb baking potatoespeeled and diced
- 4 ¼ cups vegetable stock
- ¾ tsp salt
- 1 egg yolk
- 3 tbsp crème fraîche
- 1 pinch black pepper
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Method
0/3 doneStep 1: Melt the 1 oz butter and soften the 1 onion for 4 minutes. Add the 5 ½ oz sorrel leaves and stir for 1 minute until it melts into a dark green purée.
5 minStep 2: Add the 1 ⅛ lb baking potatoes, 4 ¼ cups vegetable stock and ¾ tsp salt and simmer for 15–18 minutes until the potatoes are soft. Blend roughly or until smooth.
18 minStep 3: Whisk the 1 egg yolk and 3 tbsp crème fraîche in a bowl with a ladle of soup, stir it back in off the heat and warm gently, stirring, until slightly thickened; do not let it boil. Season with 1 pinch black pepper.
3 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 5 g
- Carbs
- 22 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does soupe à l'oseille take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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